The nutritional quality of New Zealand breakfast cereals: an update

To compare the nutritional quality of New Zealand breakfast cereals in 2013 and 2017. Nutrition Information Panel data were collected from all cereals available from two large supermarket chains in 2017 and compared with earlier published data collected in 2013. Urban New Zealand supermarkets. The n...

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Bibliographic Details
Published in:Public health nutrition 2017-12, Vol.20 (18), p.3234-3237
Main Authors: Chepulis, Lynne, Hill, Shaunie, Mearns, Gael
Format: Article
Language:English
Subjects:
Breakfast
Diet
Dietary Carbohydrates - analysis
Dietary Fats - analysis
Dietary Fiber - analysis
Dietary Proteins - analysis
Dietary Sugars - analysis
Edible Grain - chemistry
Food Labeling
Monitoring and Surveillance
New Zealand
Nutritive Value
Serving Size
Short Communications
Sodium, Dietary - analysis
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Summary:To compare the nutritional quality of New Zealand breakfast cereals in 2013 and 2017. Nutrition Information Panel data were collected from all cereals available from two large supermarket chains in 2017 and compared with earlier published data collected in 2013. Urban New Zealand supermarkets. The nutritional content of breakfast cereals ('biscuits and bites', 'brans', 'bubbles, flakes and puffs', 'children's cereals', 'muesli' and 'oats') was analysed for total energy, protein, fat (total and saturated), carbohydrate, sugar, fibre and Na. The Nutrient Profile Scoring Criterion (NPSC) for each cereal was calculated to determine the proportion of 'less healthy' cereals (NPSC≥4) in each product category. The energy and fat content of bubbles, flakes and puffs, muesli and oats were significantly higher in 2017 compared with 2013 (all P≤0·01). However, there was a small reduction in Na overall in 2017 (P
ISSN:1368-9800
1475-2727
DOI:10.1017/S1368980017002397